baked ratatouille cheese custard main dish

Author of this recipe: Gabriele Kszaszcz

Flavorful Ratatouille Cheese Custard | Savory veggies & creamy cheesiness in every bite. Perfect side or main! #ratatouille #cheesecustard #maindish

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Ingredients

• - Egg custard base:
• - 4 large eggs
• - 1 cup heavy cream
• - 1/2 cup whole milk
• - 1 tsp vanilla extract
• - Pinch of salt
• - Ratatouille vegetables:
• - 2 large zucchinis, thinly sliced
• - 2 bell peppers (any color), diced
• - 1 cup cherry tomatoes, halved
• - 3 cloves garlic, minced
• - 1 medium eggplant, cubed and lightly grilled
• - 1 small yellow squash, sliced
• - 1/2 cup chopped fresh basil
• - Cheese layer:
• - 8 oz shredded mozzarella cheese
• - 4 oz grated Parmesan cheese
• - Freshly ground black pepper to taste
• - Baking:
• - Butter or oil for greasing the dish
• - Optional: A sprinkle of grated nutmeg for added depth
• Keywords: baked ratatouille, cheese custard, egg custard base, ratatouille vegetables, zucchini slices, bell peppers, cherry tomatoes, garlic, grilled eggplant, yellow squash, fresh basil, mozzarella cheese, Parmesan cheese, baking dish

Steps

1. ### Baked Ratatouille Cheese Custard Main Dish Recipe
3. #### Introduction to Baked Ratatouille Cheese Custard
4. Baked ratatouille cheese custard is a delightful blend of Mediterranean flavors with a creamy twist. This dish combines the rich, savory taste of ratatouille with the smooth and comforting texture of a cheese custard. Perfect for a dinner party or as a special weeknight meal, this recipe ensures a burst of flavor in every bite.
6. #### Ingredients
7. - 1 medium zucchini, sliced
8. - 1 large eggplant, sliced
9. - 2 bell peppers (any color), sliced
10. - 3 tomatoes, diced
11. - 1 small onion, finely chopped
12. - 2 cloves garlic, minced
13. - 1 tablespoon olive oil
14. - Salt and pepper to taste
15. - 1 cup heavy cream
16. - 1/2 cup grated Parmesan cheese
17. - 4 large eggs
18. - 1/2 cup crumbled feta cheese (optional)
19. - Fresh herbs like parsley or basil for garnish
21. #### Step-by-Step Instructions
23. 1. **Prepare Ratatouille Layer**
24. - Preheat your oven to 375°F (190°C).
25. - In a large skillet, heat olive oil over medium heat.
26. - Add the sliced zucchini, eggplant, bell peppers, and chopped onion. Cook until vegetables are soft but still crisp, about 8-10 minutes.
27. - Stir in minced garlic and cook for an additional minute.
29. 2. **Cooking the Custard**
30. - In a mixing bowl, whisk together heavy cream, Parmesan cheese, and eggs until well combined.
31. - Season with salt and pepper to taste.
33. 3. **Assembly of Baked Ratatouille Cheese Custard**
34. - Spread half of the ratatouille mixture in a baking dish.
35. - Pour one-third of the egg mixture over the ratatouille.
36. - Sprinkle a layer of feta cheese, if using.
37. - Repeat with another layer of ratatouille and egg mixture. Top with remaining vegetables and custard.
39. 4. **Baking**
40. - Cover the dish with aluminum foil and bake for 30 minutes.
41. - Remove the foil and continue baking until the top is golden brown and set, about 25-30 more minutes.
43. 5. **Serving**
44. - Let it cool slightly before serving.
45. - Garnish with fresh herbs like parsley or basil and a sprinkle of grated Parmesan cheese.
47. #### Tips for Perfect Results
48. - Use fresh vegetables for the best flavor in your ratatouille base.
49. - Ensure that the custard is well whisked to avoid lumps.
50. - Adjust seasoning according to personal preference; some might prefer a stronger feta taste, while others may want a milder approach with less cheese.
52. #### Conclusion
53. Baked ratatouille cheese custard is not only a culinary delight but also an excellent way to enjoy the vibrant flavors of summer vegetables all year round. Perfect for gatherings or a cozy dinner at home, this dish combines the best of Mediterranean cooking with the comfort and richness of creamy custards. Enjoy your meal!

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• baked ratatouille cheese custard main dish